Reviews 105

140 Ratings

JANIHOOK

12/4/2003

This was a fun recipe to try. I used chicken breast tenders, and added some chicken broth to the sauce (I stirred the cranberries and pineapple together instead of layering) and put it in the oven and then had to rush out of the house. OOPS! Well, that was ok. It was awesome! The sauce got thick and sticky. I loved it. The chicken was so tender and juicy. We won't have it every week, because it is a very memorable flavor. I will save it for special occasions.

CHEF MARY

12/4/2003

I seared the chicken breasts too so they wouldn't look so anemic. I don't know if you really need 4 POUNDS of chicken, I used about 2 pounds. Very good, a little overcooked at 45 minutes -- will reduce to 30 minutes next time. Served over jasmine rice with a side of green beans. Whole family loved it. Very easy to prepare on a working day.

MISS SNOOP

11/15/2003

This sounds very much like a recipe I had years ago that called for sausages and could be served in a chafing dish. It was always a great success. I now plan to serve this(thanks for the memory kicker)along with other buffet items at our "Let's celebrate Christmas" we're hosting on Nov 30/03 using chunks in place of whole breasts and will pick up the suggestion of one of your contributors to lightly brown the chicken breasts first. Can't be too careful about chicken that is not fully cooked. Happy Thanksgiving America from a Canadian friend.